🍰 Fluffy Japanese Pancakes (Soufflé Pancakes)
🧾 Ingredients (makes 3 pancakes):
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2 large eggs, yolks and whites separated
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2 tbsp milk
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½ tsp vanilla extract
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¼ cup (30g) all-purpose flour
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¼ tsp baking powder
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2 tbsp sugar
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1 tsp lemon juice or vinegar (for stabilizing egg whites)
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Butter or oil (for greasing the pan)
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Optional: powdered sugar, berries, maple syrup, whipped cream
🔪 Instructions:
1. Make the batter base
In a bowl, whisk together:
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Egg yolks
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Milk
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Vanilla extract
Then sift in the flour and baking powder. Mix until smooth and thick.
2. Whip the egg whites
In a separate clean bowl:
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Beat egg whites until foamy
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Add lemon juice or vinegar
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Gradually add sugar while beating until stiff peaks form (like meringue)
3. Fold gently
Add 1/3 of the whipped egg whites to the yolk mixture to lighten it. Then gently fold in the rest in two batches — be careful not to deflate the batter.
4. Cook low and slow
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Heat a non-stick pan over low heat, lightly greased with butter or oil.
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Use a spoon or piping bag to mound the batter into 3 tall pancakes.
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Add a splash of water to the pan and cover with a lid. Steam-cook for 4–5 minutes.
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Flip very gently and cook the other side 3–4 minutes (add more water and cover again).
5. Serve immediately
Dust with powdered sugar and top with fruit, syrup, or whipped cream.
👩🍳 Tips for Success:
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Use fresh eggs for better volume in the meringue.
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Don’t overmix when folding the whites — or you’ll lose fluffiness.
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Ring molds or tall cookie cutters can help keep height if you want uniform pancakes.
Would you like a gluten-free, vegan, or matcha-flavored version of this recipe?